1. Prepare the pumpkin, shiitake mushrooms, boneless chicken legs, and wash the rice.
2. Marinated meat: cooking wine, oyster sauce, tomato sauce, light soy sauce, salt, white pepper, minced ginger.
3. Spread a layer of oil on the bottom of the casserole, pour in rice and appropriate amount of water, cover the pot and steam on medium high heat.
4. Pour oil in a pot, low heat, and fry shiitake mushroom slices until water comes out.
5. Put the chicken and fry until the meat is not bloody.
6. Add appropriate amount of light soy sauce and water, according to personal taste. Then put the pumpkin and stir fry.
7. The rice is simmered until half cooked, and the chicken and broth are poured into the rice. Cover the pot and continue to simmer over medium heat. After the rice is cooked, mix the meat and rice, turn off the heat, cover and simmer for five minutes. Sprinkle with chopped green onion.
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